Mix the flour, salt, pepper, garlic powder, and sage in a shallow pan. Dredge the chicken through the flour mixture.

Heat the oil in a large skillet or a Dutch oven over medium-high heat; add the chicken pieces and brown each side 5 minutes. Add the apple slices and cider; simmer, uncovered, until the apples are tender, about 20 minutes. The cider should be reduced by half of the original volume.

Remove the apple slices and the chicken to a serving platter; cover and keep warm.